New Brunswick, NJ
Making Sense of the Numbers: Registration Fees:
Permit No. 153
Statistics for Food Scientists
$395 before 9/11; $425 after
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September 25, 2013 Course Code: LF0607CA14
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Making Sense of the Numbers:
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Statistics for Food Scientists • Descriptive Statistics and Graphics
Poorly conceived experiments produce bad data, which leads • Sampling
or by fax 732.932.1187 or phone 732.932.9271.
to wrong conclusions and market failure. All product developers
Learn the delicate art and science of mixing food and numbers - -- from chemists to QA specialists -- should understand how • Gage Repeatability and Reproducibility Studies
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for beginners and experienced professionals alike. insightful and intelligent data is produced. • Statistics Process Control (SPC)
September 25, 2013 • Analysis of Variance (ANOVA)
Not just for beginners -- even experienced professionals
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will benefit from this statistical refresher! • Design of Experiments (DOE)
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Refresh your knowledge of fundamental concepts and applications
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of statistics in food science with this case-based approach, and
gain a better understanding of common applications of statistics “Frank and Viktor were excellent. They made learning easy, and
The sensory quality of food products in the single in food science. provided knowledge that has enabled me to implement new
most important factor inﬂuencing its success! statistical tools in my current job.” Tom Giglio, Director of Quality
Systems, Damascus Bakery, Brooklyn, NY
September 26 and 27, 2013
“This course has helped me understand the numbers I look at and evaluate
Email: firstname.lastname@example.org Web: www.cpe.rutgers.edu
daily. All aspects of the program will be taken back and applied to my job.
[The] excellent instruction would be beneﬁcial to much more than just ATTENTION NEW JERSEY HEALTH OFFICERS AND
NJAES Ofﬁce of Continuing Professional Education
food scientists – quality control/assurance, production supervisors and REGISTERED ENVIRONMENTAL HEALTH SPECIALISTS:
Looking to improve your understanding of the science of food?
102 Ryders Lane New Brunswick, NJ 08901-8519
managers would all beneﬁt from what Making Sense of the Numbers
Rutgers University, NJAES, Oﬃce of Continuing Professional Education has
Introduction to Food Science
provides!” Mark Hayden, Director, Global Quality Assurance,
Rutgers, The State University of New Jersey
Heartland Sweeteners, LLC, Carmel, IN been approved by the New Jersey Department of Health and Senior Services
as a provider of NJ Public Health Continuing Education Contact Hours (CEs).
Ph: 732.932.9271 Fax: 732.932.8726
August 19 - 23, 2013
Introduction to Food Science - 25.25 CEs
Taught by two statistical specialists from Kraft General Foods! Statistics for Food Scientists - 5.00 CEs
Sensory Evaluation - 13.25 CEs
See inside for details!
Frank Rossi, Associate Director of the Applied Quantitative HACCP - 18.00 CEs
Sciences Department, Research and Development Better Process Control School - 21.25 CEs
Practical Food Microbiology - 11.75 CEs
Mailing Address Viktor Mirtchev, Senior Statistician in the Global Statistics
Oﬃce of Continuing Professional Education Department, Research and Development Please contact Bianca Scardina for additional information!
Phone: 732-932-9271 x643
www.cpe.rutgers.edu/food Ofﬁce of Continuing Professional Education
Registration Fees: Introduction to Food Science Additional Food
Sensory Evaluation $795 before 9/12; $845 after
August 19 - 23, 2013
September 26 and 27, 2013 Science Training
Course Code: LF0606CA14 Course Code: LF0201CA14
HACCP Plan Development for
Register with STATISTICS FOR FOOD SCIENTISTS FEATURED TOPICS “The instructors were engaging and explained concepts in a way that Food Processors Hands-on workshop!
and save $100 off each individual course! everyone could follow, with an emphasis on practical applications that October 2 - 4, 2013 Course Code: LF0403CA14
Day One I could take back to work. I will deﬁnitely use what I learned about
• Discrimination Tests processing, food stability and shelf life when formulating new products.” Better Process Control School
Increase the chances of your product’s success in today’s food • Descriptive Analysis Holly Bartido, Chemist, Church & Dwight, Co., Inc.
and pharmaceutical marketplace by understanding and eﬀectively FULL SERIES - now only THREE days!
• Consumer Testing Procedures November 19 - 21, 2013 Course Code: LF0703CA14
measuring the sensory quality of foods. • Testing Issues Rutgers University invites you to transform, broaden and update
your food science skills with this highly focused, practical training.
In this two-day program, you will review the pros and cons of With or without a food science background, you will build your Practical Food Microbiology
diﬀerent sensory tests, examine testing procedures, and evaluate value by expanding your range and depth of skills with a quick Understanding the what, how, when & why of food pathogens!
real products. You will develop the practical skills necessary to set • Statistical Discussion and Review December 5 and 6, 2013 Course Code: LF0401CA14
• Flavor Descriptive Terminology infusion of targeted food science education.
up your own discrimination tests and create testing protocol, apply
real test procedures and interpret what the results mean for your • Time Intensity Measurement
• Sensory Data Relations FEATURED TOPICS
• Recent Developments in Sensory Research at Rutgers Day 1: Introduction to Chemical Principles; Lipids 4 CONVENIENT WAYS TO REGISTER
Through hands-on demonstrations, you will also learn how to
evaluate the sensory quality of food products using statistical Day 2: Carbohydrates; Proteins Phone: 732.932.9271, M-F 8AM - 4:30PM.
descriptive analysis. And more! Please have your Visa, Mastercard, Discover or AMEX number ready.
• Advanced aspects of technology Day 3: Color Theory/Applied; Flavor and Sensory
• When to use discrimination and descriptive testing Fax: 732.932.8726, 24 Hours. Please include credit card information
or copy of your check, money order or purchase order with your fax.
Who Should Attend? • Product formulation Day 4: Nutrition Theory/Applied; Food Microbiology Theory/Applied
• Food/Beverage professionals involved in product evaluation • First-hand taste experience tests
• How to conduct taste panels and select panelists Day 5: Food Processing & Engineering (half-day) Mail: Registration Desk, NJAES Oﬃce of Continuing Professional
• Food/beverage marketers or production employees • Evaluating statistical data Education, Rutgers University, 102 Ryders Lane, New Brunswick, NJ
08901-8519. Please make check payable to: Rutgers University
• Product researchers and developers Day ﬁve includes an optional tour of the Rutgers University’s
• Quality control and quality assurance specialists Day two concludes with an optional tour of the Rutgers University’s
Sensory Lab! Here you will be introduced to cutting-edge food
Department of Food Science and the Center for Advanced Food
Technology facilities. Pre-registration required. Web: www.cpe.rutgers.edu/food
• Conducters of consumer preference/acceptance tests related research and the innovative sensory evaluation techniques Payment Policy - All students must have prearranged for payment
• Lab technicians and managers currently practiced there. Your choice of individual one-day sessions ... to be admitted to the class (purchase order, check, VISA, Mastercard,
• Marketing managers and research support staﬀ or the complete ﬁve-day program! American Express or money order).
“I truly enjoyed all aspects of the course. I will use the smell and taste Registration Fees before 8/5 Refunds - You may withdraw from this course with a full refund
NOTE: A background in statistics is NOT required. Using easy-to- (minus a processing fee) provided our oﬃce is notiﬁed at least
evaluations every week at work. [Instructor] Dolf DeRovira was amazing $1,395 - complete program (all ﬁve days) $1,195 - four days*
learn steps, you will be taught how to perform statistical tests and three (3) full working days prior to the start of the course. Beyond
and passionate. I would deﬁnitely attend a class with him again.” $995 - three days* $795 - two days* $395 - one day only*
then progress to more complex assessment techniques throughout that time, registrants may be responsible for the full registration fee.
Christopher Stuart, Quality Assurance, Gaspari Nutrition, Lakewood, NJ
the program. Substitutions are welcomed.
* Please specify which day(s) with your registration.
www.cpe.rutgers.edu/food Ofﬁce of Continuing Professional Education www.cpe.rutgers.edu/food Ofﬁce of Continuing Professional Education